Salted Caramel Magic Custard Cake

25 Mar

Happy Monday Lovelies!

I hope your week is off to a fabulous start!

I mentioned last week that I had made this cake and I am so excited to share it with you, so I am going to get right into it.

I saw this recipe on Pinterest a long time ago and I thought it looked so intriguing! You make up a cake batter, pour it into a pan, and it separates into 3 different layers while cooking. The bottom layer is like a dense cake, the middle is a creamy custard and the top layer is a fluffy, meringue like, cake.


I was hesitant just because Pinterest is known to have some wacky recipes that don’t turn out, so I was glad when I saw that The White on Rice Couple posted a version of the recipe on their site. I modified the recipe from a plain vanilla cake to a sweet and salty Salted Caramel version!


This cake is quite easy to make and it looks very impressive when it is done.


The only thing I was concerned with was the way the “batter” ( I use that term loosely because it’s so runny) looks before you bake it. The last step before baking is “folding” the egg whites into the runny batter, which is basically an impossible task. They will just keep floating to the top, but that is the way you want it to be.

This is the cake batter in the pan before it is baked:


All the egg whites are at the top and it looks kinda lumpy because unless you totally deflate the egg whites, it will not get smooth.

Here it is once it has been baked:


Still kinda lumpy looking, mine cracked a bit but it turned out perfectly golden brown, this is how you want it to look. It will be quite jiggly in the center but that is because the inside is still custard like.

Then you want to let it cool COMPLETELY. Do not try to cut it before it is cooled or it will ooze and be a big mess. Once its cool it slices really nicely into squares.


And then you can see the pretty layers


It gets even more delectable when you top it with some delicious caramel sauce and add a sprinkle of flaky salt.


Make this for your loved ones today! Unless you don’t want a bunch of people over at your house, scraping away at your 8×8. If that’s how you feel, don’t bother. Actually scratch that, make the cake and just don’t tell!

Ah, compromise.

Miss Delish asks:

Any pinteresters out there? If so, be my friend pleaaase.

Have you had any pinterest recipe successes? Failures?

Salted Caramel Magic Custard Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: Makes one 8x8 pan

Salted Caramel Magic Custard Cake

A wonderfully impressive cake that separates into 3 layers as it bakes.


  • 1/2 cup butter melted and cooled slightly
  • 2 cups milk
  • 1 1/4 cups dark brown sugar
  • 4 Eggs, separated
  • ¼ tsp vinegar
  • 1 Tablespoon water
  • 1 cup all purpose flour
  • 1 teaspoon vanilla extract
  • 1 tbsp kosher salt
  • Caramel Sauce:
  • 1 tbsp butter
  • 1 cup dark brown sugar
  • 1/4 cup water
  • 3 tbsp heavy cream


Preheat your oven to 325 degrees. Grease an 8x8 baking dish.

Heat milk in a small pot over medium high heat, until just steaming. Do not let it boil. Remove from the heat and add the 1 1/4 cup dark brown sugar. Stir until combined and set aside to cool slightly.

In the bowl of your electric mixer fitted with the whisk attachment, beat the egg whites and vinegar until stiff peaks form. Transfer the egg whites to a separate bowl and then wash and dry the mixer bowl so you can use it again.

Beat the egg yolks this time, until light and fluffy, about 2-3 minutes on medium high. Turn the mixer down slightly and then gradually pour in the melted butter until combined, repeat with the flour, again adding gradually until it is smooth and combined.

With the mixer on low/stir pour the lukewarm milk/brown sugar mixture in a very slow stream. Add the vanilla and mix just until combined. Remove the bowl from the mixer and fold in the beaten egg whites. You have to be a little more forceful than you usually are when folding in egg whites, just get them as smooth as possible without deflating them completely. The egg whites will stay on the top of the batter.

Now pour the batter into the greased pan and bake for 40-50 minutes (the original recipe said 45-60 minutes but mine was done before the 45 minute mark.)

When its done, remove to cool on a wire rack. You want to let it cool completely before slicing into squares. Stop with a drizzle of caramel sauce (recipe below) and a sprinkle of kosher salt.

Caramel sauce

In a small heavy bottom sauce pan, melt butter over medium heat. Add the brown sugar and water and bring to a simmer. Allow the sauce to bubble and boil until thickened and golden brown, about 10-15 minutes. Carefully add the heavy cream, whisking to combine. Set aside to cool.


Original recipe by The White on Rice Couple:



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